Ingredients · Proteins
Lamb Chops
Bone-in rib or loin chops with a fat cap that crisps fast in the air fryer. Rich flavor needs little more than salt, lemon and herbs.
In the air fryer. Marinate, cook hot, flip once, then crisp the fat cap standing up. Pull by thermometer, not color alone.
Nutrition
Typical values per 100g cooked lamb
294kcal
- Protein
- 25g
- Fat
- 21g
- Carbs
- 0g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Sheep raised worldwide; rib and loin chops are the quick-cooking cuts.
Herbal & culinary notes
High-quality protein, iron and B vitamins. Lamb has a distinct flavor some find gamey; lemon and herbs balance it.
How to store
Refrigerate raw lamb 1-2 days on a tray on the bottom shelf. Freeze well wrapped up to 6 months. Thaw in the fridge.
Food safety
Cook to your preferred doneness: 145°F (63°C) for medium with a 3-minute rest, or 160°F (71°C) if you want well done. Check the thickest part away from bone.
Food hazards
Raw lamb can carry bacteria like other meats. Use separate boards and utensils. Wash hands after handling.
Recipes using Lamb Chops
Greek · 350°F · 8 min
Air Fryer Greek Lamb Cutlets
Mint and oregano lamb cutlets with lemon, feta and parsley. Marinate 30 minutes, then eight minutes in the basket.
Levantine · 350°F · 11 min
Air Fryer Lamb Koftas
Spiced lamb skewers with mint, cumin and coriander. Crisp outside, juicy inside in about 12 minutes.